1-1/2 pounds top sirloin steak, cut into 1-inch pieces
Salt and freshly ground pepper to taste
2 tablespoons butter, divided
8 ounces fresh mushrooms, sliced
1 large white onion, chopped
2 cups peeled baby carrots
1-1/2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 cups dry red wine
2 cups beef broth
Sprinkle beef with salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add beef and saute until brown on all sides, about 3 minutes. Transfer beef to plate.
Melt remaining 1 tablespoon butter in same pan over medium heat. Add mushrooms and onions. Saute until vegetables soften, about 5 minutes.
Return beef and any accumulated juices, carrots, thyme, wine and broth to pan; bring to a boil, reduce heat, cover and simmer for 45 minutes, or until meat and carrots are tender.
Remove cover; increase heat and boil until broth is slightly thickened. Season stew to taste with salt and pepper.
Serves 4 to 6.